Combine all the spices in a small bowl.

In a large bowl, coat chicken thighs with 2 tablespoons olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.

In a large skillet, heat 2 tablespoons olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.

In a large soup pot, heat 3 tablespoons olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.

Add prunes, raisins and orange juice.

In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.

Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.

Add chicken, reduce heat and simmer for 25-30 minutes.